David Sampedro Gil is a biodynamic wine maker in Rioja Alavesa, where he has been farming biodynamically since 1999. Cultivating native varieties, he tends to his vines with the utmost care; replacing tractors for horses and eliminating the use of chemical fertilizers and pesticides. He promotes biodiversity in his vineyard, leaving his plots looking wild and almost overgrown; a rewilding practice, reviving the overworked and chemical polluted soils. His sustainable approach doesn’t stop in the vineyard but extends to his solar powered cellar and winery.
The Viura grapes ferment naturally on the skins before being oak aged for 6 years.
Baked bread and nuttiness on the nose with an aromatic, vermouth element. Dried flowers and chamomile, with a textured palate and creamy, chalky finish.